Stewed Rana chensinensis with walnut milk and papaya

material

Ingredients: Snow Clam Cream 10g, half papaya, 2 pieces of rock sugar, 80ml of walnut milk.

Appliances: steamer, pure oil-free glass bowl (for soaking hair)

working methods

Bubble process:

1. Put 10g snow clam cream in a clean container and soak it in warm water.

2. A good China Rana will be several times bigger after soaking for several hours. At this time, it is necessary to change a large container to continue soaking.

3. After about 8 hours, when the China Rana became white cotton wool, it was completely cured.

4. At this time, pick out some impurities or parts with black lines.

5. Rinse it slightly, put it in a small boiling pot, add some ginger to remove the fishy smell, boil it, turn off the fire and drain it for later use.

Cooking process:

1. Cut papaya in half, remove the seeds inside, add China Rana, and add rock sugar at the same time.

2. Boil the water in a steamer, add the Rana papaya, cover the pot, and steam slowly over medium heat 1 hour.

3. Finally, pour in walnut milk and continue steaming 10 minute.